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Peaches and Cream Coffee Cake – Fresh peaches give a bright and delicious twist to classic coffee cake. Enjoy with breakfast, coffee, dessert, or just because!
Fresh peaches are all over the place right now! What are you doing with them? I picked up a bag at the farmer’s market this week, so I am useing them every where! Peach Cobbler Muffins are coming out of the oven as I type this. They smell so good! And making some Peach Tea Punch this afternoon.
Going to have to save some so I can make this peaches and cream coffee cake again. It was insanely good and easy! I shared the first one of these I made with a friend. She had a house full of guests, so I knew they would eat it. Pretty sure it was a big hit there. Everyone raved about it when I saw them later in the week.
We love coffee cake at my house. My son loves just about anything with cinnamon. It is a special thing for him, that every time he is with my parents, my mom makes her coffee cake for him for breakfast. This has been going on since he was probably 4 years old, and I don’t see it ending anytime soon.
A couple years ago I made chocolate chip coffee cake, from the base coffee cake recipe I grew up with. Today I am using that base recipe to make peaches and cream coffee cake! Great use for those fresh summer peaches that are available right now.
Usually I make my coffee cake in an 8 inch square pan, but this time I used my spring form pan. Either one will work for sure! I just wanted to be able to drizzle the glaze over the sides, so the spring form pan worked better for that. But if you don’t have one, no worries, you can just use a regular baking dishes to make thie peaches and cream coffee cake.
So if you are looking for breakfast, a snack, something to enjoy with your coffee or even dessert I have you covered! This coffee cake covers all the bases and is super easy to throw together.
Peaches and Cream Coffee Cake
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 3/4 cup milk
- 1 egg
- 1 1/2 cup peaches, peeled and diced
Streusel Topping
- 3/4 cup light brown sugar
- 1 cup flour
- 3 teaspoons cinnamon
- 4 Tablespoons butter, cut into small cubes
Glaze
- 1 cup powdered sugar
- 1 -2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Spray a 8 inch spring form pan, or square baking pan with non-stick spray. Set aside.
- In a bowl mix together flour, sugar, baking powder, and salt. In a 2 cup liquid measuring cup, mix together oil, milk and egg. Add to flour mixture, mixing until just combined.
- Fold in peaches.
- In a small bowl make the topping; use your fingers to combine flour, brown sugar, cinnamon, and butter until the texture of coarse sand.
- Spread cake batter in pan. Sprinkle the streusel topping evenly over the cake.
- Bake 25-30 minutes.
- Remove from the oven and let cool. After 10 minutes, run a knife around the edge, if you using a spring form pan, and remove from pan.
- Meanwhile prepare the glaze by mixing the powdered sugar, milk and vanilla together until you get the desired consistency.
- Drizzle the glaze over the coffee cake to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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